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Salad
1 tsp Sriracha
Add chicken breasts to a large resealable bag and add 3 Tbsp of the
marinade mixture, reserving remaining.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade
mixture and whisk to blend. Set aside
For the salad:
Chicken Yakisoba
Serves: 6
6 oz egg noodles
1 bunch scallion
2 Tbsp ketchup
1 Tspn sriracha
Prepare Ramen Noodles and toss with sesame oil to keep from sticking
Stir Fry the ginger then add the chicken strips and cook.
1 tablespoon oil
Heat the oil in a pan over medium-high heat, add the chicken and cook
until lightly golden brown and set aside
Add the garlic and red pepper flakes and saute until fragrant, about a
minute.
Mix in the chicken along with any juices, season with salt and pepper
to taste, remove from heat and mix in the basil.
Option: Add chopped spinach to the sauce. Serve with Quinoa and
Broccoli.
Servings: 6
1 tablespoon oil
1 onion, diced
6 ounces pasta
Heat the oil in a large sauce pan over medium heat, add the onion and
cook until tender, about 5-7 minutes.
Add the garlic, red pepper flakes and fennel and cook until fragrant,
about a minute.
Remove the chicken, shred and mix it back into the soup.
Mix in the parmesan until it melts, season with salt and pepper to
taste, mix in the basil, remove from heat.
Servings: 4
1 tablespoon oil
1 tablespoon oil
2 tablespoons tarragon,
chopped
Heat the oil in a large pan over medium-high heat, season the chicken
with salt and pepper, add it to the pan and cook until browned, about
2-3 minutes per side and set aside.
Add the oil and mushrooms and saute until browned on both sides,
about 7-8 minutes.
Add the wine, deglaze the pan, add the chicken broth and cream, bring
to a boil and let simmer until reduced by half, about 5-7 minutes.
Mix in the mustard and tarragon, season with salt and pepper, return
the chicken to the pan and cook for 2-3 minutes.
Serves 4
Toppings:
Cook the chopped shallots, garlic, sun dried tomatoes, bay leaf saute
Add the water and simmer on low heat. Puree the soup
Quick Saute the spinach in a skillet over medium -high heat, heat up
some olive oil, add shallots, garlic and saute for 15 seconds then add
the spinach and toss until they are partially wilted, and coated with the
hot oil, add salt and pepper. Set a side.
Scoop 2-3 ladles of tomato soup, add some of the sauteed spinach and
top with the mozzarella buccatinis and broil.
Serve with some toasted ciabatta or crusty bread slices and rub some
garlic on the bread for extra flavor
cup sugar
2 Tbsp honey
Start with greasing two big sheets of wax paper with a bit of vegetable
oil. Place one on an inverted roasting tray or on your counter top if it's
heat resistant.
Dry roast the sesame seed in a non stick pan on low heat. Remove
from heat and transfer on a plate.
In a pot mix sugar and honey, then place on a medium heat to melt
and boil, mixing constantly. Once it has reached a bubbling stage cook
for 2 minutes then remove from the heat. Add the sesame seeds. Blend
well and pour the mixture on one of the wax paper.
Cover with the other sheet and using a rolling pin, gently flatten out
the mixture to the desired thickness.
Using an oiled knife cut the candied 'sheet', while it's still warm.
Kosher salt
1 tsp. honey
Fold the thinner end of the tenderloin under to create an evenly thick
roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it
in butcher paper or plastic wrap, put it on a platter or rimmed baking
sheet, and refrigerate for at least 2 hours.
Remove and rest for at least 1 hour. Position a rack in the center of the
oven and heat the oven to 475F.
Combine the mustard, Worcestershire sauce, garlic, honey, soy sauce,
thyme, and a few grinds of pepper; set aside.
Brown the meat. Transfer to a cutting board; wipe out the pan.
Brush the glaze over all of the beef, return it to the roasting pan, and
roast to an internal temperature of 120F for rare, 16 to 20 minutes, or
125F for medium rare, 22 to 26 minutes. Transfer to a cutting board,
tent with foil, and let rest for 15 minutes.
SERVINGS: 12
MAKE AHEAD The raisins can be refrigerated in the pickling liquid for
3 days.
8 SERVINGS
3 tablespoons balsamic
vinegar
12 teaspoon salt
2 teaspoons sugar
Get creative! Add a little feta cheese, olives, fresh chopped oregano, or
1 teaspoon paprika
Remove and sprinkle with salt and paprika, roast until fragrant 23minutes.
Eggplant Caponata
cubes
Coarse salt
1.
Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until
onion has softened, 4 to 6 minutes.
2.
Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2
to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.
3.
Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10
minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
4.
Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill,
turning once, until toasted and grill marks appear, about 2 minutes per side.
5.
Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to
5 days in an airtight container; let cool completely before storing.
Blender Salsa
INGREDIENTS:
one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
1 small yellow onion, peeled and roughly chopped
1 or 2 jalepeno peppers, de-stemmed and roughly chopped 3 cloves garlic, peeled and finely
chopped
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste
1/4 to 1 teaspoon granulated sugar, optional and to taste
Serves 6
1 tbsp caper
6tbsp vinaigrette
1.
Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until
softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
2.
For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and
garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar
and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring
occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix
in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
3.
Grease the moulds and line the bases with aubergine slices to fit. Top with veg
mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the
layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and
chilled for up to 1 day.
4.
To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to
come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15
mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining
basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the
nuts.
5.
Loosen the tops of the timbales with a table knife and up-end into the centre of the
salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and
serve
1/2 cup (60 grams) oil-packed sun-dried tomatoes, drained and finely chopped
2 cups (100 grams) arugula, finely chopped and packed
1/2 cup plus 2 tablespoons (15 grams) flat-leaf parsley, finely chopped and
packed
1/2 cup (40 grams) panko bread crumbs
1 tablespoon plus 1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 1/2 pounds (680 grams) cremini mushrooms, 2 to 2 1/2 inches in diameter,
stemmed
1 tablespoon plus 2 teaspoons pine nuts
1.
DIRECTIONS
Position a rack in the middle of the oven and preheat it to 375F. Lightly oil a
rimmed baking sheet and set aside.
2.
Warm the oil in a medium skillet over medium heat. Add the onion and garlic
and cook, stirring frequently, until the mixture softens and turns fragrant, about 5
minutes.
3.
Reduce the heat to medium-low and add the spinach, walnuts, and tomatoes.
Saut for another 2 minutes, or until the spinach wilts.
4.
Add the arugula, 1/3 cup of the parsley, and the panko, and stir to combine. Turn
off the heat. Add the vinegar, salt, and pepper.
5.
To stuff the mushrooms, place them on the prepared baking sheet, tops down.
Fill each mushroom cavity with about 1 tablespoon of the filling, or however much it
can hold. Place a few pine nuts on top of each mushroom.
6.
Bake the mushrooms for 20 to 25 minutes, or until they are tender when pierced
with a knife. Remove the baking sheet from the oven and let the mushrooms cool
for 5 minutes. Garnish with the remaining 2 tablespoons of the parsley and let cool
for at least 3 minutes. Serve immediately or at room temperature.
INSTRUCTIONS
COMBINE flour, ground oats, sugar and salt in medium bowl.
Cut in butter with pastry blender or two knives until mixture is
crumbly. Sprinkle with water; blend together with a fork until
mixture holds together.
SHAPE dough into ball; place on lightly floured sheet of wax
paper. Top with additional piece of wax paper. Roll out dough
to 1/8-inch thickness. Remove top sheet of wax paper and
invert dough into 9-inch deep-dish (4-cup volume) pie plate.
Slowly peel away wax paper. Trim excess crust. Turn edge
under; crimp as desired.
INGREDIENTS
2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska
and Canada), porgy, striped bass or mahi mahi (United States)
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
1 28-ounce can chopped tomatoeswith juice (in summer use 2 pounds grated or
peeled seeded ripe tomatoes)
teaspoon sugar
teaspoon cinnamon
PREPARATION
1.
Pat the fish dry and season to taste with salt and pepper. Oil one or two
baking dishes large enough to accommodate the fish in one layer. Lay the fish in
the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you
prepare the remaining ingredients.
2.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large,
heavy skillet and add the onions. Cook, stirring often, until they have softened and
begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic
and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the
tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley
and more salt and pepper to taste and bring to a simmer. Simmer uncovered,
stirring often, until the sauce has cooked down a bit and is very fragrant, about 15
minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining
parsley.
3.
Place in the oven and bake until the fish is opaque and pulls apart easily with
a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in
the sauce. Serve hot or warm, with rice, bulgur, or potatoes.
Chicken Marsala
Ingredients
Preparation
Adjust oven rack to middle position and heat oven to 200 degrees.
Halve chicken horizontally, then cover chicken halves with plastic wrap and
pound to an even 1/4 inch thickness with meat pounder. Place flour in a
shallow dish or pie plate.
Pat chicken dry with paper towels and season with salt and pepper.
Working with 1 cutlet at a time, dredge in four mixture, shaking off excess,
and transfer to large plate.
Ingredients
200g shallots
2 thyme sprigs
3 tbsp brandy
Parmesan puffs
Heat oven to 220C/200C fan/gas 7. Mix 50g flour, 150ml skimmed milk and 1 egg in a food processor or
bowl until smooth, then stir in 85g grated Parmesan. Can be made up to a day ahead and stored in the
fridge. Grease a 12-hole bun tin with a little oil, then heat in the oven for 2-3 mins. Pour a little batter
into each hole and cook for 10-15 mins until golden and puffed.
Method
1. Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to
soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop,
then strain the liquid (leaving behind the last drop as it might contain grit) and set
aside.
2. Set aside about half the wild mushrooms, choosing those with the best shape, then
finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the
butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium
heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan
for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme
sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave
to cool.
3. Place the beef on a board. Take a sharp knife and make a slice lengthways along the
fillet, about one-third of the way down, so it folds out like a book. One side of the beef
should now be thicker than the other. Make another lengthways slice along the thick
half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of
an A4 page. Spread the mushroom mixture all over the beef and season really well.
Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to
secure well.
4. Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a
high heat on the hob (ensure that it will fit in your oven beforehand). Heat some
more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple
of mins, until well browned all over. This will take about 10 mins.
5. Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for
20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a
thick piece of meat, it may take a little longer. Ten mins before the end of cooking,
stir the whole mushrooms around the pan, coating well in the oil and juices, then
leave to roast alongside the meat and shallots. Leave the meat to rest on a board for
10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
Serves 4
Chicken, spinach, Swiss cheese, asparagus and a creamy mushroom sauceseriously, what's not to love? These chicken roll-ups are both very impressive and
totally divine. If you are looking for a mouthwatering easy recipe to change up your
chicken dinner routine or a delicious main course to serve to company, this is for
you.
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Write a review
To Assemble
1. 16 thin spears asparagus
2. 4 slices Swiss cheese
To finish
1. A handful chopped, flat-leaf parsley
Instructions
1. With a sharp knife, carefully halve the chicken breasts horizontally
separating each into 2 cutlets. Place halved cutlets in a freezer plastic
storage bag. I can usually fit 2 halves in a one gallon bag. With a rolling
pin, pound each half into 1/8-inch thick cutlets. Transfer the cutlets to a
medium bowl or deep dish.
2. In a small bowl combine the olive oil, sweet paprika, black pepper, cumin,
oregano, lemon juice and garlic. Whisk together to combine then add the
marinade to the chicken and mix well to ensure that each cutlet is
thoroughly coated. Cover, refrigerate, and let marinate for 30-45 minutes.
3. Meanwhile, heat some olive oil in a saut pan and saut some garlic and
crushed red pepper flakes over medium heat for a few seconds (5-7
seconds). Add the spinach, the salt, and black pepper to the pan, toss it
with the garlic and oil and cook it for 2 minutes. Turn the heat on high,
and cook the spinach for another minute, stirring with a wooden spoon,
until all the spinach is wilted. Like my mom, I always season spinach with
freshly grated nutmeg (a pinch goes a long way). Using a slotted spoon,
lift the spinach to a bowl and set aside to cool.
4. Remove lower stems from asparagus (this is done by bending the stalk
until it finds its own natural breaking point) and discard. Place asparagus
in a medium pot filled with boiling salted water for 2 minutes. Drain and
set aside.
5. Cover each piece of chicken with some spinach and one slice of Swiss
cheese. Starting with a short side of the breast, place a small bundle of 3
or 4 asparagus spears. Wrap and roll the chicken around the asparagus.
For extra protection, use toothpicks to keep the roll-ups nicely sealed.
6. Heat about 1 Tbsp. extra-virgin olive oil in a nonstick pan over medium
heat. When hot, using tongs, add the chicken roll-ups to the pan with
seam side down.
7. Cover the pan loosely with aluminum foil and cook 5 - 7 minutes, gently
turn the roll-ups over and cook for another 5-7 minutes or until the
chicken is cooked through (cook time might vary based on the thickness
of the chicken slices). Remove the cooked bundles onto a plate, cover with
aluminum foil and set aside while you make the mushroom pan sauce.
8. In the same pan (don't wash it, you want those brown bits) heat 1 Tbsp.
olive oil, garlic and sliced mushrooms over medium heat. Cook for a few
minutes. Whisk in 1 Tbsp. flour and cook for a few seconds. Stir in the
chicken stock, scraping up any drippings from the bottom of the pan and
simmer for a few minutes. Add some heavy cream, mix well and let it cook
until it thickens a bit. Stir in some chopped parsley and return the chicken
roll-ups to the pan to warm them up.
tablespoons butter
1/3
1/2
Salt
cloves garlic
1/2
Directions
1. Preheat oven to 425 degrees F. For stuffing, in a large skillet melt butter over
medium-high heat. Add mushrooms and shallots; cook until shallots are
tender. Stir in parsley, snipped rosemary, snipped thyme, and minced garlic;
cook and stir for 1 minute. Transfer shallot mixture to a medium bowl; stir in
prosciutto, croutons, and cheese. Season to taste with pepper. Spread
stuffing on a large plate or shallow baking pan; cool just until warm to the
touch.
2. Trim fat from meat. Make a lengthwise cut down the center of the meat,
cutting almost to, but not through, the other side. Open the meat like a book.
Sprinkle all sides generously with salt and additional pepper, pressing
seasoning into meat.
3. Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close.
Tie about every 2 inches with 100-percent-cotton kitchen string.
4. Place a large roasting pan over two burners. Add oil to pan; heat over
medium-high heat. Add meat; cook about 4 minutes or until brown, turning
once to brown evenly. Remove from heat. Scatter onion, rosemary leaves,
thyme leaves, and garlic cloves around meat.
5. Roast, uncovered, for 30 to 40 minutes or until an instant-read
thermometer inserted into meat (not into stuffing) registers 135 degrees F
for medium rare or 150 degrees F for medium. Transfer meat to a cutting
board. Cover with foil; let stand for 15 minutes. (Temperature of the meat
after standing should be 145 degrees F for medium rare or 160 degrees F
for medium.)
6. Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato
paste; cook over medium-high heat for 1 minute. Add wine, stirring to scrape
up crusty brown bits. Stir in broth. Bring to boiling; reduce heat. Boil gently,
uncovered, about 5 minutes or until sauce is reduced by about half and is
slightly syrupy. Season to taste with additional salt and pepper. Strain sauce
into a gravy dish.
7. Remove string from meat. Cut meat into 1-inch-thick slices. Serve meat with
wine sauce.
250 g Camembert
1 clove garlic
a few tips fresh rosemary
olive oil
Finely chop a small handful of dried cranberries and mixed nuts and put
them in a little bowl. Once your bread skewers are golden and crisp and
your cheese is oozy, put everything out on a board then dunk a bit of
toasted bread in the gooey cheese and dip it in the cranberry and nuts a
little mouthful of 1980s heaven.
Best Skinny Eggplant Rollatini with Spinach
Skinnytaste.com
Ingredients:
2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when
sliced)
1 large egg
1/2 cup grated Pecorino Romano cheese, plus more for serving